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Spicy Black Bean Hummus

Spicy Black Bean Hummus

Getting tired of the same ol’, same ol’ hummus? Believe me, having been vegan since the dark ages when hummus was pretty much the only game in town, I understand. It is such a great source of protein, though, and so simple and economical to make, there is great value in switching up your hummus game just to keep it in your rotation. This recipe, melding together the ease of hummus with classic Mexican flavors, might be just the trick. You can eat it like hummus - meaning as a dip for crudite and chips - but also as a spread on tortillas or in place of refried beans. Also, if you prefer milder spicing, feel free to reduce the cayenne. 

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Spicy Black Bean Hummus

15.5 ounces black beans
3 tablespoons pumpkin seed butter (I made my own, using this technique)
1 tablespoon garlic, minced
cup red salsa
1 tablespoon fresh lime juice
1 teaspoon cayenne
1 teaspoon ground cumin
A few dashes Liquid Smoke (optional)
A few dashes preferred hot sauce (optional)
Salt and pepper

Mix together in a food processor until smooth. Serve immediately are allow flavors to develop while chilling for an hour or two.

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